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Maitake Jerky

Large cluster of Maitake mushrooms (Grifola frondosa), also known as Hen of the Woods, growing at the base of a tree among fallen leaves and twigs, with ruffled, overlapping caps edged in white and tan.
Prep Time 24 hrs
Cook Time 10 hrs
Total Time 34 hrs
Courses:
Difficulty: Beginner
Servings: 10
Description

Maitake jerky offers a delicious and healthy meatless alternative to traditional beef jerky. With their large, feathery clusters and rich, earthy flavor, maitake mushrooms are perfect for transforming into a chewy, savory snack that’s both satisfying and nutrient-packed.

Super easy to make, this jerky is ideal for hiking treats, lunchbox additions, or anytime you want a flavorful, portable snack. When you have more maitake mushrooms than you can use fresh, this is a fantastic way to preserve their unique taste and texture while enjoying a wholesome twist on a classic favorite.

Ingredients
  • 1 1/2 cups orange juice
  • 1 cup soy sauce
  • 1 1/2 teaspoons ginger powder (1-2 teaspoons)
  • 4 tablespoons molasses (3-5 tablespoons)
  • maitake mushrooms (fresh, thoroughly cleaned)
  • 2 bay leaves
Instructions
  1. 1

    Cut up the maitake into slices about 1⁄4” thick – a little less for the solid core of the mushroom.

  2. 2
    Place in boiling water and simmer for about 10 minutes.
  3. 3
    Drain well.
  4. 4
    In a blender, put all of the marinade ingredients and blend/puree for a few minutes.
  5. 5
    Microwave the liquid for 3 minutes.
  6. 6
    Place the maitake into a pan with 2 bay leaves.
  7. 7
    Pour the marinade over and mix together.
  8. 8
    Cover the pan and marinate overnight, or up to 24 hours. Shake the pan or stir several times while marinating.
  9. 9
    Drain the maitake very well, remove bay leaves, and put in a dehydrator (135-145 degrees) for about 10 hours.
Note

You can substitute 1-2” piece of fresh ginger thinly sliced for ginger powder.  If you like heat, add more ginger or a shot of Sriracha.

You can put the jerky in vacuum bags or into airtight mason jars. If there is a lot, refrigerate to keep fresh longer.

Read it online: https://minnesotamycologicalsociety.org/recipe/maitake-jerky/